kitchen diary of an amateur vegan cook

Indian-style Sauteed Cauliflower and Greens

2 largish potatoes (I used red-skinned) peeled and cubed
1/4 c sesame oil/canola oil (I would also use peanut oil, but I don’t have any)
1 large onion, thinly sliced
1 small cauliflower head, cut out the core (but not the stems), quarter it and thinly slice it
salt
2 tsp minced garlic
1 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp mustard seeds (the original recipe didn’t specify brown or yellow, so I just used yellow)
a couple big handfuls of baby spinach
a bunch of watercress (cut off the stems below the leaves – just use more spinach if you can’t get watercress)
1 carrot (grated)
juice of one lime
1 tsp of garam masala

Boil potatoes till tender, drain well and set aside.

Heat 2 tbsp of the mixed oil on med-high and sautee the onion till really brown. Remove onion from pan, add in rest of oil and cook the cauliflower for a few minutes, till bits of brown start to appear. Re-add the onion, plus the garlic, cumin, coriander, turmeric, mustard seeds and salt, and also the potatoes. Stir it all up and cook on medium for a couple of minutes. Add 1/2 c of water, the spinach, carrot and watercress and cook till the greens are wilted (couple of minutes). Season with the lime juice and garam masala (add more or less according to your preferences).